Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.
Download the latest issue of Gourmet Traveller for your iPad.
Guillaume is finally ready for business.
’Tis the season to be roasting; how about something new to stick in the oven this Sunday?
With over five decades of combined experience, and 13 years working side by side, it’s no wonder these two are creating majestic, award-winning wines.
Taking two distinctly different paths into winemaking, Phil and Rochelle Kerney finally settled in Orange where they are making a big impact with chardonnay.
With no prior links to the wine industry, Nick Spencer signed up for a winemaking course and hasn’t looked back. After trotting the globe making wine he has now returned home to Canberra, where he is producing sublime drops.
Between her four children, a cellar door at Middleton Beach, annual vintages in the south of France and the selling, leasing and buying of vineyards, it’s remarkable Rose Kentish finds time to make any wines at all, let alone exceptional ones.
Tourism Australia has announced three chef ambassadors...
Shannon Bennett turns his focus to joggers and young families at his new French-Vietnamese eatery.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
From soups to spiced-up sweets – we've got late winter covered.
Dumplings to vanilla puffs – winter just took a turn for the better.
Korean cuisine - including the likes of bibimbap, bo ssam and mandu - is having its moment under the Australian sun right now. Get a taste with our collection of Korean recipes.
Wondering what’s on the menu in Australia’s best-loved international beach destination? Kendall Hill reports on the coolest places to eat, drink and make merry in Bali.
Presenting the finalists for Best New Talent in the 2015 Gourmet Traveller Restaurant Guide Awards.
It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.
Here we've ratcheted up the humble shepherd's pie, replacing the mince with shredded lamb shoulder. The anchovies are a natural salty match to the lamb and add seasoning rather than the fishy flavour you might expect. Embrace and enjoy.
Note You'll need to begin this recipe a day ahead.
Confit de canard is one of the great classics of French cooking, yet it stems from a very pragmatic centuries-old method of preserving food. While the technique originated in Gascony, it was quickly adopted by the rest of France. The technique was born of necessity, but has changed little over time, and the textures and flavours it produces has Francophiles the world over rapt in its sublimely salty, meltingly tender qualities.
Duck legs, which are almost always sold as the drumstick with the thigh attached, are cured for up to a day and a half in a mixture of salt and garlic (we also include golden shallots and thyme for extra flavour). This draws moisture from the duck and adds flavour. An approximate ratio is 50gm salt to 1kg duck legs. The salt is then brushed from the meat, which is patted dry and placed in a deep roasting pan just large enough to fit the legs snugly.
The next step requires quite a lot of duck or goose fat - enough to completely submerge the duck legs. In a classic household or working kitchen situation, this fat would have been accumulated over time by rendering it down from whole birds. To render fat yourself, heat pieces of duck fat in a saucepan with two to three tablespoons of water until the fat melts and becomes clear. If you're buying the legs on their own, though, you'll also need to buy canned fat. Duck and goose fat are typically imported from France (though some shops sell locally made fat) and are available from good delicatessens. Even if you do use a whole duck, Australian birds are less fatty than the French, so it's likely you'll need to supplement the rendered fat with canned product.
Long, slow cooking is essential to produce the tender meat you're after. Some cooks like to do it on the stovetop, but it can be difficult to maintain the steady low temperature required. A more reliable method is to cook it at the lowest temperature your oven will go, ideally 90-100C. When the meat draws back from the bone, the duck is ready. Remove the duck legs from the fat with a slotted spoon and place them in an earthenware or cast-iron casserole. Sprinkling a little salt inside first will prevent the meat juices from becoming sour when they settle to the bottom. Ladle the clear fat over the duck legs, ensuring they're are completely submerged by at least 2cm - it's the fat that acts as the barrier against air and spoilage - then refrigerate for up to a month.
When you want to use the duck, warm the casserole gently until the fat softens enough to remove the pieces you need, then crisp them in a heavy-based frying pan over high heat until golden and warmed through.
Traditionally the fat left over from one confit is used to make the next, adding depth of flavour, but it has other, far tastier uses too. You can use a little duck fat to brown a joint of meat before roasting or braising, imparting extra flavour. Or toss robust root vegetables in some duck fat heated in a roasting pan for the best roast veg you can imagine - think Jerusalem artichokes or thick wedges of pumpkin.
A traditional accompaniment to confit de canard is pommes de terre à la Sarladaise - sliced potatoes crisped in hot duck fat until golden brown. Potatoes cooked in this manner are seriously good eating, whatever you choose to serve them with.
For a lighter take on duck confit, toss it warm through a salad, as we have here. Crisp bitter greens and a mustard-spiked vinaigrette cut through the rich fattiness of the duck, while earthy baby beetroot and fresh young green beans mean you can kid yourself into thinking it's even good for you.
And there's the rub with confit - it's rich and it wouldn't get a tick from the Heart Foundation, but we love it just the same.